Rosemary, Garlic & Pepper Pork (steamed)

Some Jamaicans don’t eat pork but a large number enjoy jerked pork, and ‘Boston Jerk’ in the North Eastern parish of Portland is a signature name from way back. We will drive just about any distance across the 146-mile-long island to buy some good food.
RG&PP
My Plate
 
We Jamaicans like our pork dark when it’s cooked. I broke tradition and made a steamed pork for dinner using my pressure cooker. I called it ‘Rosemary, Garlic & Pepper Pork’ and served it with Jamaican dumplings (boiled), a quartered potato (boiled), shredded cabbage & carrot salad, cucumber and tomatoes.
Enjoy! ٩(^ᴗ^)و
 
Ingredients
5 medium pork chops
(each a ½ inch thick – washed in vinegar and lemon juice and drained dry)
½ of a small onion (sliced)
½ of a stalk of scallion (chopped)
5 cloves of garlic (chopped)
¼ tsp of dried thyme leaves
1 Tbsp ginger (chopped)
1 tsp salt
¼ tsp of Montreal Steak seasoning (McCormick, no MSG, has pepper)
1 tsp rosemary & garlic herb mix (Dean Jacobs, no MSG)
 
Method
Cut the pork chops in half, combine all the ingredients in a large bowl and rub the seasonings into the meat. (Note: adjust the salt measurement to suit your taste.) Put the mixture in a freezer bag and allow it to marinate in the refrigerator for at least an hour.
After the pork has marinated, gently shake the large pieces of seasoning off and lay the meat in a medium sized pressure cooker. Use a spoon to spread the seasonings from the bowl on top of the meat. Add boiling water to barely cover everything, put the cover on and pressure cook on a medium flame for 15 minutes (start your timer when the pressure starts to release).
Turn off the heat after 15 minutes and allow the pressure to escape naturally. When all pressure is released, remove cover and turn on high heat to reduce juices to a semi-thick juice/sauce. Stir with a wooden spoon if necessary. When the juices are thickened to your liking, serve the pork with sides of your choosing. Serves 4
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Rosemary, Garlic & Pepper Pork (steamed)
 
 
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